Hawaiian Theme Cake Display

What does every party need?

That’s right, you got it… CAKE! And lot’s of it too.
So when my two best friend’s decided to have a joint Hawaiian 21st party, I thought it was the perfect opportunity to whip up some extra special birthday treats.

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So what was on the menu?
Birthday girl No.1’s cupcake: My Double Chocolate Cupcakes – super moist, fudgy and extra chocolaty.
Birthday girl No.2’s cupcake: The ever so incredible Oreo Cheesecake Cupcakes – creamy, rich and just damn good.
My Victoria Sponge cupcakes, to add a little fresh fruitiness to the display.
And finally, an all time favourite, my White Chocolate & Raspberry Blondies.

Add a couple of tropical umbrellas, edible flowers and coloured sprinkles and you have a deliciously tropical cake table.

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I made this little menu as well, cuteeeeeee!

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Birthday girl No.1 and myself after one too many Pornstar Martini’s…

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Birthday girl No.2 looking gorgeous…

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Special mention to Thomas Colombo for this fabulous Mambo Bar cocktails, if you haven’t heard of him before have a read of this post for more details! He is the perfect addition to any party.

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If you fancy trying any of these bakes then click on the links above for the recipes, or if you think a JessieCakes display would be perfect for your party then scroll up and click on the Facebook icon at the top of the blog and drop me a message on there.

Victoria Sponge Cupcakes

Victoria sponge is a baking classic, named after Queen Victoria and traditionally served with whipped cream and jam. As well as being an all time classic, it’s one of my all time favourites! I’ve decided to spruce this understated cake up a little and transform it into a delicious cupcake!

So I give you a traditional sponge base filled with strawberry jam, topped with a mound of fresh whipped cream and a sweet strawberry. Simple, summery and bloomin’ delightful.

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Ingredients (makes 12 cupcakes)

For the cupcakes:
150g self-raising flour
150g caster sugar
150g stork tub for baking
2 medium eggs, beaten
1 tsp vanilla extract
1 tbsp milk

For the filling:
Strawberry jam

For the topping:
400ml double cream
1 tsp vanilla extract
2 tbsp icing sugar
6 strawberries, cut into halves

 

Method

Preheat oven to 180°C and line a 12 hole cupcake tray with cases.

Start making the cupcakes, by first creaming together with a wooden spoon the stork and sugar until creamy. Then slowly mix in the beaten eggs along with a little flour to stop the mixture curdling. Once eggs are all added, add the vanilla extract and mix.

Finally, fold in the remaining flour and milk until mixture is combined, smooth and drops of the spoon easily. Bake in the oven for 18 mins until cakes are a light brown colour and a skewer in the centre of one comes out clean. Transfer cakes to a cooling rack and leave to completely cool.

Using a cupcake corer or a teaspoon take out centre of each of your cupcakes saving just the top of the cored cake. Fill each hole with strawberry jam and place the cores back into the cakes to cap them.

Now make your topping by whisking the double cream and vanilla extract with an electric mixer on a high speed. Whisk for approx. 4 minutes until it starts to thicken, now add the icing sugar and continue to whisk until stiff peaks have formed.

Spread the whipped cream over your cupcakes and top with a fresh strawberry. Keep in the fridge until your ready to serve them. These cupcakes will last for 2-3 days in a container in the fridge.

Red Velvet Valentine

February 14th – you either love it or hate it.

However this year everyone should love it and bake these lurrrrrrvely cupcakes.

I baked a red velvet cake last year and immediately thought ‘I must make this into cupcakes’.
So when Let’s Knit magazine offered me their Valentines blog recipe I couldn’t have been happier.* Romantic red velvet sponge topped with charming cream cheese frosting and sprinkled with love (literally).
After all, isn’t Valentines all about eating cake anyway?

*check out the blog post here

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Ingredients (makes 12 large cupcakes)

75g Stork tub, at room temp
150g caster sugar
150g self-raising flour
1 tbsp cocoa powder
1 large egg, beaten into a jug
1/2 tsp vanilla extract
120ml buttermilk
1.4 tsp red food gel/paste (highly recommend sugarflair)
½ tsp + ¼ tsp tsp white wine vinegar
½ tsp + ¼ tsp bicarbonate of soda

For the cream cheese frosting:
70g unsalted butter, room temp
400g icing sugar
200g full-fat cream cheese, cold from the fridge
Love heart sprinkles (I found mine on Amazon)

Method

Preheat your oven to 180°C and line a muffin tray with romantic cupcake cases.

In a large bowl make your cake mix by first creaming together the butter and sugar until soft and fluffy. Slowly mix in the eggs and the vanilla extract.

Sift the flour and cocoa powder together in a separate bowl and stir. In a third bowl, mix together the buttermilk and red food colouring until completely red.

Pour a third of the dry ingredients into the creamed butter and sugar and mix until just combined. Now pour in a third of the red buttermilk and mix again. Repeat this process until all ingredients are well incorporated into the creamed mixture. Try not to overbeat the mixture at this stage. Add more food colouring at the stage for a stronger red, if necessary.

In a small bowl, mix together the vinegar and bicarbonate of soda until it fizzes and bubbles. Then quickly fold it into your cake batter. Divide the cake mix evenly between the cupcake cases and bake for 15 minutes, or until a skewer inserted into the centre comes out clean.

Once your cakes are completely cool, make your cream cheese frosting. In a large bowl beat the butter until light and fluffy. Next, drain of any excess liquid from the cream cheese then beat into the butter until just combined. *Be careful not to over beat as this will make the cream cheese loosen and turn into a liquid*.

Now sift in half the icing sugar and beat together, add the remaining half and beat again until frosting is smooth. If the mixture appears lumpy, don’t panic! Just use an electric whisk on a medium speed to help combine the ingredients.

Using a piping bag fitted with an open star nozzle, pipe your frosting onto your cakes and finish with a sprinkle of edible love hearts.

MJ’s 60th Gatsby Party

You may not know who MJ is so let me start by introducing you to the most fabulous woman in the word… my mum Jenny… otherwise known as MJ. Slightly off topic but if you like meringue check out her chocolate and balsamic meringue recipe here!
Anyway, 28th of December my step father organised the most beautifully bonkers surprise Gatsby party for my mum. Imagine lazer sky lights, singing waiters, Canapes, 5 course menu, Pornstar Martinis, flappers, Tommy guns and an endless amount of champagne.
So why am I telling you about this? Well I was in charge of the cake!!! With only 3 days after Christmas to prepare 80 cupcakes, 3 different flavours, 40 sugarpaste topper’s and a whole load of decoration; I was definitely feeling the pressure. However, it all came together in the end and I was so pleased with the result that I had to share it with you.

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The cakes – Red Velvet, Vanilla, Milk & White chocolate, Dark Chocolate & Popping Candy.

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New York Skyline

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The entrance

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Me, my mum and my gorgeous sisters

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And the man himself!

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If you are having a cocktail party, then you need Thomas Colombo. He’s very Italian, very funny and makes VERY good cocktails!
Check out his website  http://thomascolmbo.com/

If you are in need of an amazing chef for dinner party/event then I highly recommend Thomas The Caterer. At the party we had a new type of catering called bowl food, mini portions of lots of different dishes served in bowls – I am still dreaming about his Butternut Squash Risotto and NYC sliders.
You can find him here http://www.thomasthecaterer.co.uk/

Peanut Butter Oreo Cupcakes

Who remembers the film Parent Trap?
You know the one with Lindsay Lohan where she plays herself and her twin sister?

Well anyway, it was one of my all time favourite films growing up and a few days ago I had a little flashback to the scene where she dips Oreo’s in Peanut Butter….YUM (If you haven’t tried it before you are missing out!). Then it got me thinking how amazing would this delicious combo be in cupcake form!!! So prepare yourself people as I introduce you to quite possibly one of my tastiest bakes ever… Peanut Butter Oreo Cupcakes…

A whole Oreo hidden in the base of a vanilla sponge, topped with creamy peanut butter frosting and sprinkled with crushed Oreo biscuits. HEAVEN ON EARTH!

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Ingredients (makes 12 large/24 small cupcakes)

Cupcakes:
150g self-raising flour
150g caster sugar
150g Stork tub for baking
2 medium eggs, room temp, beaten
1 tsp vanilla extract
1 tbsp semi-skimmed milk
12/24 (depending on the size of cupcake) whole Oreo’s

PB frosting:
120g smooth (or crunchy if you prefer) peanut butter
80g unsalted butter, at room temp
150g icing sugar, sieved
2 tbsp semi-skimmed milk

Decoration:
5-6 crushed Oreo biscuits

Method

Preheat oven to 180°C. Line a 12/24 hole cupcake tray with cupcake cases and place a Oreo in the bottom of each cupcake case.

  1. Make the sponge mixture by first creaming together with a wooden spoon the stork and sugar until smooth, creamy and fluffy. Then slowly mix in the beaten eggs along with a little flour each time to stop the mixture curdling. Once eggs are all added, add the vanilla extract and mix.
  2. Finally, fold in the remaining flour and milk until mixture is combined, smooth and drops of the spoon easily. Divide the mixture evenly between your cupcake cases, making sure the Oreo in the bottom is completed covered.
  3. For small cupcakes bake for 12 mins, for large cupcakes bake for 17 mins. Cupcakes should be a golden brown colour. Transfer cakes to a cooling rack and leave to completely cool.
  4. Now make the buttercream by beating the butter until pale in colour and fluffy. Now mix in the peanut butter. Add half the icing sugar and mix until fully combined. Add the remaining icing sugar and milk and beat together for approx. 5 mins until buttercream is soft, smooth and fluffy.
  5. Pipe your frosting on top of your cooled cakes, or simple spread it over with the back of a spoon. Finally, sprinkle the crushed Oreo biscuits over your cakes for the finishing touch.

Christmas Tree Cupcakes

What day is it?
December 1st

What does this means?
I can officially post Christmas recipes until my heart is content! YAY!

To start of this festive baking frenzy I have whipped up some cuter than cute Christmas Tree Cupcakes. A deliciously moist chocolate sponge topped with a buttercream tree, sprinkled with edible baubles and finished off with a sparkling Christmas star! You can also find this recipe here on ‘Let’s Knit’ blog as I have provided them with a Jessie Cakes special Christmas bake for their monthly recipe. With all the manic present shopping and card writing, a bit of baking therapy is definitely overdue; so grab your coloured sprinkles and get going!

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Ingredients (makes 12 large cupcakes):
150g Stork tub, straight from the fridge
150g caster sugar
125g self-raising flour
25g cocoa powder
2 medium eggs at room temperature, beaten into a jug
1 tsp vanilla extract
1 tbsp semi-skimmed milk

For the buttercream:
320g unsalted butter, room temperature
600g icing sugar
2 tsp vanilla extract
A tube of green food colouring in paste or gel form
1 tbsp semi-skimmed milk (optional)

To decorate:
Coloured chocolate balls and/or sweets
Edible silver balls
A large piping bag
A large open star nozzle
Christmas stars:
(If making the Christmas stars, prepare them a few days before use so they have time to harden.)
Yellow sugar paste
Star cutters in various sizes
Edible glue, or icing sugar mixed with a little water
Gold shimmer spray (optional)

Christmas stars:
Dust a rolling pin and non-stick surface with icing sugar and roll out sugar paste until 2mm thick (15X15cm).
Cut out 12 small stars and 12 large stars. Stick the small stars to the centre of the large stars using a dab of edible glue or icing sugar paste.
Finally, spray with gold shimmer spray and leave to harden in a container.

Method

Preheat oven to 180°C and line a cupcake baking tray with 12 large cupcakes cases.

1. In a large bowl, make your cupcake mixture by first creaming together the Stork butter and sugar.In a separate bowl, sieve together the cocoa powder and flour. Next, slowly pour your beaten eggs into the butter and sugar mixture and add two tbsps of flour and cocoa powder. Mix until the ingredients are combined. Add the remaining cocoa powder and flour along with the milk and vanilla extract. Mix again until you have a smooth chocolate batter.

2. Transfer the mixture to your cupcake cases and bake them in the oven for 15 minutes. Once the 15 minutes is up, test your cupcakes by inserting a skewer or knife into the centre of a cake. If it comes out clean then your cakes are done. Leave to cool on a cooling rack.

3. When your cakes are cool, you can begin making your buttercream. Beat the butter and half of the icing sugar together until smooth. Add the remaining icing sugar, vanilla extract and green colouring to preference and beat together until creamy and soft. If your buttercream is too thick, mix in the milk to loosen it.

4. Place the star nozzle into the end of your piping bag, and snip the corner off so only the tip of the nozzle is visible. Transfer your buttercream to the piping bag and when finished, twist the bag at the top and hold in place to ensure all air pockets are released.

5. To achieve the Christmas tree, simply begin by piping your buttercream in the centre of the cupcake and, moving swiftly in an upwards direction, spiral in a circular motion three times.

6. Finally, decorate the Christmas tree’s with your choice of chocolate, sweets or sprinkles, and place your Christmas star on top for the perfect festive finish!

Halloween Graveyard Cake

Happy Halloween everyone, I present to you my ever so scary Halloween Graveyard cake, tadah! This year I wanted to bake something extra Halloweeny, so I had a little baking brainstorm and I came up with this. I invited my friend Anna over , who was also having a party, put on some cheesy pop music and together we creative two fabulous graveyard cakes. So what’s this cake made of?
Well start with a chocolate sponge top it with chocolate buttercream, sprinkle chocolate biscuit crumbs over it and finally decorate it with chocolate biscuit tombstones and jelly sweets. More chocolate anyone?
This cake is perfect for amateur bakers who want to bake a spooky showstopper for their Halloween party. Not only does it look fab it tastes it too! Crunchy biscuit, creamy frosting and light moist sponge all combined together to give you a big chocolatey explosion with every bite. Thank the heavens I still have some left as I don’t know about you but I’ve got a serious graveyard cake craving! Happy baking people.
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Decorate your tombstones however you wish to give it a personal touch

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Anna’s gorgeous cake…

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These spider web cupcakes aren’t my own bake but are so beautiful I had to show you them! Bake some vanilla cupcakes, cover them with chocolate ganache, melt white chocolate pipe 3 circles on them and then use a cocktail stick to drag the circle out into a spiderweb design.
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Ingredients (makes 1 graveyard)
For the cake:
250g Stork tub, use straight from the fridge
250g caster sugar
200g self-raising flour, sieved into a bowl
50g cocoa powder, sieved into a bowl
4 medium eggs, at room temp & beaten into a jug
1 tsp vanilla extract
For the chocolate buttercream:
120g unsalted butter, room temp
200g icing sugar
2 tbsp cocoa powder
Decoration:
1 pack Nice biscuits
100g milk chocolate
40g white chocolate
Halloween jelly sweets
Piping bag
1 pack Bourbon/Oreo/chocolate biscuits
Method
Preheat the oven to 180C and grease a 20x30cm square tin.
  1. Make the cake mixture by first creaming together with a wooden spoon the stork and sugar until smooth, creamy and fluffy. Then slowly mix in the beaten eggs along with a little flour each time to stop the mixture curdling. Once eggs are all added, add the vanilla extract and mix.
  2. Finally, fold in the remaining flour and cocoa powder until all the ingredients is combined, smooth and drops of the spoon easily. Transfer the mixture to your baking tin and bake for 25 minutes, your cake is done when a skewer inserted into the center comes out clean. Transfer the cake to a cooling rack and leave to completely cool.
  3. Whilst your cake is baking make your gravestones by melting the milk chocolate and covering one side of the Nice biscuits with it, put them in the fridge to harden for 10 minutes. Now cover the other side of the biscuits and again put them back in the fridge until the chocolate is hard.
  4. Next melt the white chocolate and transfer to a piping bag, put this in the fridge for a few minutes to cool. Now take your biscuits out of the fridge and snip the end of your piping bag, pipe Halloween messages and pictures onto your biscuits and leave to harden. Next make your soil by putting the Bourbon biscuits in a plastic bag and bashing them with a rolling-pin until they’re crumbly.
  5. When your cake is cool make your buttercream by first creaming together the butter and half of the icing sugar until smooth. Add the remaining icing sugar an cocoa powder and mix together until combined and fluffy.
  6. Now it’s time to decorate! First spread your buttercream all over the top of your cake then cover the cake with the bashed chocolate biscuits. Next push your gravestones into the cake slightly so they are sticking out, finally place your jelly sweets all over to make it extra scary!

Vanilla Cupcakes

Ever heard of Meri Meri? Well, it’s a company set up in Los Angeles by a woman called Meredithe who now sell their products world-wide, I’m telling you this because they sell the most adorable cupcake decorations (and many other gorgeous products)! Like seriously, how could anyone resist these fairy themed cupcakes. I’ve had this fairy cupcake set since last October and can’t believe I’ve only just got round to using it. I will be visiting their UK online shop very soon indeed, for anyone who is interested here is the website… http://www.shopmerimeri.co.uk/

Any who, enough about that, here is a recipe for vanilla cupcakes topped with vanilla buttercream. For anyone who is a beginner at baking, vanilla cupcakes are a good place to start and even now I only feel like I’ve actually cracked it! Soft, moist buttery sponge and a ‘not too sweet I’m going to make your teeth crumble’ creamy, fluffy vanilla buttercream.

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Ingredients (makes 12 large cupcakes)

For the cupcakes:

150g self-raising flour
150g caster sugar
150g stork tub for baking
2 medium eggs, beaten
1 tsp vanilla extract
1 tbsp milk

Buttercream:

160g unsalted butter (soft, at room temp.)
300g icing sugar
1 tsp vanilla extract

Method

Preheat oven to 180C and line a 12 hole cupcake tray with cases.

  1. Make the sponge mixture by first creaming together with a wooden spoon the stork and sugar until smooth, creamy and fluffy. Then slowly mix in the beaten eggs along with a little flour each time to stop the mixture curdling. Once eggs are all added, add the vanilla extract and mix.
  2. Finally, fold in the remaining flour and milk until mixture is combined, smooth and drops of the spoon easily. Bake in the oven for 17 mins until cakes are a golden brown colour and a skewer in the centre of one comes out clean. Transfer cakes to a cooling rack and leave to completely cool.
  3. Now make the buttercream by creaming the butter until pale in colour and fluffy. Add half the icing sugar in and mix until creamy and combined. Add the remaining icing sugar and vanilla extract and beat together for approx. 5 mins until buttercream is soft, smooth and fluffy.
  4. Using a star tip nozzle and a piping bag. Pipe your buttercream starting from the outside spiraling inwards. Decorate as you wish- that’s the fun part! I sprinkled edible pink glitter on mine and used my Meri Meri fairy decorations.